Paulie's Delicatessen Italiano NOLA carries forward Paul Tufaro's Empire State Delicatessen, which he founded downtown in 2004 and ran for 21 years before relocating to Oak Street in the Leonidas neighborhood after COVID-19. The move brought room to expand: alongside the deli counter, there's now a full Italian dinner menu curated by Tufaro, a full bar stocked with Italian liqueurs, and espresso drinks.
The deli side still runs on Boar's Head Premium meats — grilled or cold cut sandwiches, plus prosciutto, soppressata, mortadella with pistachios, corned beef, and applewood bacon sold by the pound alongside cheeses like Italian herb-coated mozzarella. Imported NYC bagels and Italian dolce round out the counter. Vincent Gagliano, who has worked the deli for 15 years, keeps that side of the operation running as it did downtown.
It's a dual identity by design: a New York deli case up front, an Italian dinner menu and bar behind it, both operating under one roof on Oak Street.
The deli side still runs on Boar's Head Premium meats — grilled or cold cut sandwiches, plus prosciutto, soppressata, mortadella with pistachios, corned beef, and applewood bacon sold by the pound alongside cheeses like Italian herb-coated mozzarella. Imported NYC bagels and Italian dolce round out the counter. Vincent Gagliano, who has worked the deli for 15 years, keeps that side of the operation running as it did downtown.
It's a dual identity by design: a New York deli case up front, an Italian dinner menu and bar behind it, both operating under one roof on Oak Street.